Print

Eggnog Mousse with Gingerbread Streusel Recipe

Print Recipe

★★★★★

4.9 from 128 reviews

This Eggnog Mousse recipe is a creamy, spiced dessert featuring a rich mousse infused with traditional eggnog flavors, complemented by a crunchy gingerbread streusel base. Perfect for holiday celebrations, this festive treat combines warming spices like nutmeg, cloves, and cinnamon with a smooth, airy texture that melts in your mouth.

Ingredients

Scale

Gingerbread Streusel:

  • 125 g gingerbread cookies, crushed
  • 2 Tbsp unsalted butter, melted

Eggnog Mousse:

  • 2 cups heavy whipping cream, cold
  • 1 cup milk
  • 1 cup eggnog
  • 6 large egg yolks
  • 1/2 cup + 2 Tbsp granulated sugar
  • 1 Tbsp + 1 tsp cornstarch
  • 2 tsp gelatin (6g or three sheets depending on size)
  • 2 tsp vanilla bean paste or 1 vanilla bean, scraped
  • 1/4 tsp ground nutmeg
  • pinch ground cloves
  • pinch ground cinnamon

Instructions

  1. Prepare the Gingerbread Streusel: Pulse the gingerbread cookies in a food processor until coarsely crushed. Transfer to a bowl and stir in melted butter until the mixture starts to clump together. Spread this streusel evenly on a parchment-lined baking sheet and bake at 350°F (175°C) for 5 minutes. Remove and let cool completely before spooning into the bottom of serving jars or bowls.
  2. Chill the Cream: Place the heavy whipping cream in a bowl fitted with a whisk attachment or use a hand whisk. Chill this bowl in the refrigerator while preparing the mousse base to ensure the cream whips properly later.
  3. Bloom the Gelatin: Sprinkle the gelatin over 2 tablespoons of cold water and let it sit to bloom while you prepare the custard mixture.
  4. Heat Milk and Eggnog with Spices: Combine the milk and eggnog in a bowl or large measuring cup. Pour 1 and 1/2 cups of this mixture into a medium pot. Add ground nutmeg, ground cloves, ground cinnamon, and vanilla bean paste. Heat over medium heat, stirring frequently, until the mixture reaches a boil.
  5. Make Egg Yolk Mixture: While the milk mixture heats, whisk together the remaining 1/2 cup of the milk/eggnog mixture, egg yolks, sugar, and cornstarch in a separate bowl until a thick paste forms.
  6. Temper the Egg Yolks: Slowly pour the hot milk and eggnog mixture into the egg yolk mixture while whisking vigorously to prevent curdling.
  7. Cook the Custard: Return the combined mixture to the pot and cook over medium-high heat, whisking constantly. Continue until the mixture thickens and comes to a boil, ensuring the cornstarch is fully activated and the custard is smooth.
  8. Add Gelatin: Remove the pot from heat and stir in the bloomed gelatin until completely dissolved and combined.
  9. Strain and Cool: Pour the custard through a fine mesh strainer into a clean bowl to remove any lumps. Cover with plastic wrap pressed directly onto the surface to prevent skin formation. Cool completely at room temperature or in an ice bath to speed up the process.
  10. Whip the Cream: Using the chilled bowl and whisk, whip the heavy cream until stiff peaks form.
  11. Fold in the Custard: Gently fold the cooled eggnog custard into the whipped cream, being careful to maintain the airy texture.
  12. Assemble the Dessert: Pipe or spoon the eggnog mousse over the gingerbread streusel base in jars or bowls. Refrigerate for 1 to 2 hours to allow the mousse to set before serving.

Notes

  • If gelatin sheets are used instead of powder, soften them in cold water for 5 minutes before adding to the warm custard.
  • To speed cooling, place the bowl of custard in an ice bath and stir occasionally.
  • The mousse can be prepared a day in advance and refrigerated, covered tightly with plastic wrap.
  • For a non-alcoholic version, ensure the eggnog used contains no alcohol.
  • Use fresh spices for the best flavor impact.
  • Make sure both the cream and bowl are well chilled before whipping to achieve the best peaks.

Keywords: eggnog mousse, holiday dessert, gingerbread streusel, creamy mousse, Christmas dessert, festive mousse recipe

Find it online: https://lieblingsmahlzeit.com/eggnog-mousse-with-gingerbread-streusel-recipe/